University College Birmingham has opted into the TEF and received a Silver award.
Delivered by experts in the University’s renowned College of Food, the course is ideal if you want to focus on the technical and managerial skills required to be successful in the baking industry. It will also appeal to students who want experience of working with a broad range of baking and confectionery processes. The University has its own industry standard on-site bakery, product development laboratories and specialist chocolate facilities, allowing you to acquire comprehensive, high-level industry skills.
Who’s the course for?
The bakery and confectionery industry offers a creative, competitive work environment with superb opportunities for career progression. Whether you want to work for a major bakery company, start your own business baking artisan bread, or become a chocolatier or a patissier, this course will give you the practical skills and business knowledge you will need. Modules have been developed in consultation with industry experts to provide you with the technical and managerial skills needed to succeed at senior management level or as a business entrepreneur.
Why should I study the course?
The course is accredited by University College Birmingham, which enjoys an international reputation for the calibre of graduates from its College of Food.
You will undertake a period of work experience during Years 1 and 2 (a minimum of three weeks or 120 hours) to give you invaluable experience and insight within a realistic work environment. You will learn how to apply theory to practice and gain useful information for future coursework.
You will learn about managing a confectionery business for profit by studying areas such as quality assurance and how to start your own enterprise.
- You will need to buy a uniform and specialist equipment for this course - UCB can help cover the costs for this through our Kick Start scheme.
Great. Tell me some more
The University’s on-site bakery and product development laboratories feature specialist equipment such as large planetary machines, industrial ovens, Spiral and high-speed mixers, chocolate tempering and enrobing equipment, rack and deck ovens and retarder provers. We have our own bakery shop and packaging plant which gives you the unique experience of managing the entire commercial process, from product development through to manufacture, packaging and retail.
There are great opportunities for placements, due to our unrivalled links with industry partners. You will also get opportunities to enter competitions, which will hone your creative skills – and are great fun.
What skills will I gain?
As you are introduced to the science and technology of bakery, you will also get an understanding of their nutritional contribution to the diet. You will learn the advanced skills required in making artisan bread and specialist confectionery.
What about the future?
The degree is ideal if you are interested in a career in the bakery and confectionery industry.
The course will provide an excellent foundation for those who wish to start their own business. Graduates will also be able to work in a wide range of organisations including:
Commercial bakeries and patisseries
- Conference and exhibition centres
- Bakery and Confectionery Science
- Introduction to Patisserie
- Artisan Bread - Production and Appraisal
- Specialist Confectionery
- Food Safety and Hygiene
Plus one option from:
- Managing for Profit
- Diet and Nutrition
- Advanced Confectionery and Chocolate
- Contemporary Bread Production
- Contemporary Patisserie
- Quality Assurance
- Food Production Management
Plus one option from:
- Enterprise Start-up Studies
- Food Product Design Development
- Current Issues in Food and Nutrition
- Food Supply and Sustainability
- Bakery and Patisserie Ingredient Functionality
- Food Technology
Plus one option from:
- Research Project
- Practical Project
Teaching is carried out by appropriately qualified and experienced lecturers and a typical teaching week will have up to 23 teaching contact hours each semester, made up as follows:
- Large group teaching - 4 hours of lectures in lecture rooms and classrooms for theory lessons
- Practical science and hygiene - 4 hours working in the Food Science and Innovation Suite
- Practical bakery session - 10 hours of teaching in practical bread/patisserie environments for skills development and realistic working practice
- Continual Professional Development (CPD) - 2 hours of specialist skills teaching to assist the decorative work for the confectionery module.
- Tutorials - 1-2 hours of individual, group and academic tutorials per week.
- Academic Success - 1 hour per week across a range of topics
In addition, you are likely to need to commit 20 hours a week of your own study time in preparation for teaching sessions and preparing for and completing assessment. UCB Online provides 24 hour access to learning and support material.
120 hours of work placement are required each year.
Assessment is designed to provide you with an opportunity to demonstrate your strengths in a number of ways and so a variety of assessment methods are used. There is a strong focus on the vocational nature of this course including practical innovative project work and assessment.
An estimated breakdown of the assessment for this course is as follows:
- Coursework - 70%
- Practical assessment - 23%
- Written examinations - 7%
Please note that the information provided above is indicative only and actual timetables and assessment regimes will be issued to students at induction.
Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.
How to apply
If your application is completed by the following date, it’s guaranteed to be considered:
15 January*If you apply after this deadline, universities or colleges don’t have to consider your application if they’ve filled their spaces, so the sooner you apply, the better!
You will need these codes when you add a choice to your application.
|Campus name||Main Site|
Points of entry
The following entry points are available for this course:
- Year 1
- Year 2
- Year 3
Entry requirements for advanced entry (i.e. into Year 2 and beyond)
Transferring from another university At University College Birmingham, we consider applications from students who have studied, or are currently studying, a Higher Education course and now wish to transfer universities. What do I need to do? To make an enquiry about studying at University College Birmingham, you will need to complete our online enquiry form -> https://portal.ucb.ac.uk/#/admissions/ucb-direct-apply Consideration for advanced entry will be dependent on the modules of your previous course, and how well this matches to the content of the course you wish to transfer to at University College Birmingham. Additionally, the process will be dependent on the number of credits achieved on your current course. Where similar study is apparent, it may be possible for us to award Accreditation for Previous Learning (APL) and, therefore, advanced entry onto a course at UCB will be permitted. Please note; due to the nature of this process, all applications are considered on an individual basis.
All non-EU international students can apply directly via our online application forms: https://public.dataharvesting.com/ucb/io/aps/1255/v1/index.php Undergraduate applicants can also apply via UCAS, if they wish to apply to more than one university. The International Admissions team aim to respond to any new application made directly via the online application form within 5 working days of receipt. However, this can vary during peak application periods (particularly January-March) or if the team require additional information to process your application. Applicants who apply to transfer to University College Birmingham on to a second year or final year of a course will have their course mapped for entry and the conditions of entry will be stated on UCAS track. Each application is considered individually and careful consideration is given to all information on your application form, particularly your personal statement, reference and the qualifications you have taken or are in the process of taking. In most cases, a decision to make an offer can be based on this information alone, however we may need to make further enquiries, particularly relating to your immigration status or previous studies in the UK.
|UCAS Tariff||96 points||
Level 3 qualifications are accepted at UCB for entrance, a minimum of 96 UCAS Tariff points will be required.
If you are unsure if your qualification is accepted call us on 0121 604 1040 or email firstname.lastname@example.org.
|A level||CCC||UCB will accept A Level in General Studies for this course and will also take into consideration applicants who are studying an extended project.|
|Pearson BTEC Level 3 National Extended Diploma (first teaching from September 2016)||MMM||This can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.|
|Access to HE Diploma||D: 15 credits||
You will need a minimum of 96 UCAS Tariff points.
A minimum of 15 Level 3 credits at Distinction.
|Scottish Higher||You will need a minimum of 96 UCAS Tariff points|
Students who are studying a combination of different qualification types will receive an offer that will be inclusive of all Level 3 qualifications.
English language requirements
|Cambridge English Advanced||Level B2||BA/BSc - Minimum 170 with no less than 160 in any skill FdA/FdSc - Minimum 160 with no less than 150 in any skill|
|IELTS (Academic)||BA/BSc - Overall score of 6.0 with no less than 5.5 in each component FdA/FdSc - Overall score of 5.5 with no less than 5.0 in each component|
|Institution's Own Test||BA/BSc - Overall score of B2 with no less than B2- in in each component FdA/FdSc - Overall score of B2- with no less than B1+ in in each component|
To apply for all undergraduate degrees, if your first language is not English, you will need to sit an approved test in English.
UCB English Language Requirements
Fees and funding
|Channel Islands||£9,250||Year 1|
|Northern Ireland||£9,250||Year 1|
Additional fee information
Clearing contact details
0121 604 1040
Haven’t secured a place at university? Don’t panic! You can apply for a place at UCB through the clearing process, which opens every year in July. Not familiar with the clearing process? Here, you will find everything you need to know to get the ball rolling and secure your place at UCB. Our team of dedicated clearing advisors have your very best interests at heart and will guide you through every aspect of your application. Simply call us on 0121 604 1040 and we’ll get you started on your journey.
Course contact detailsVisit our course page
UG Domestic Home and EU Admissions
0121 604 1040
0121 232 4447